From Patricia Mitchell’s article on deviled eggs.
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Ingredients
- 6 hard-cooked eggs, peeled and cut in half
- 1/4 cup mayonnaise
- 2-1/2 teaspoons Dijon mustard
- 1 teaspoon distilled white vinegar
- 2 teaspoons finely minced sweet onion
- 1 tablespoon sweet pickle relish, drained
- 1/8 to 1/4 teaspoon black pepper
- Salt to taste
- Paprika for garnish
Instructions
- Separate the egg yolks from the whites, and mash the yolks in a bowl using a fork or the back of a spoon.
- Add the salad dressing, mustard, vinegar and pepper and mix well.
- At this point, taste the mixture to determine the amount of salt you want to add. It’s easy to over-salt deviled eggs, and I recommend a light hand with the shaker. You may prefer no salt at all.
- Fill each of the egg white halves with a dollop of the mixture. If you like, you can put the mixture in a pastry bag and fill the eggs with a decorative pastry tip. Or put the mixture in a plastic sandwich bag, cut off a corner and squeeze the mixture into the whites with a swirl. Sprinkle lightly with paprika.
- Refrigerate for 3 to 4 hours before serving to allow flavors to develop.
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